French-style pork in the oven - classic recipes

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Prepared by: Zoya Shunina

12/22/2020 Cooking time: 1 hour 0 min

Meat in French is a fairly well-known dish, which is often prepared for the festive table. Today I have it with cream. Juicy, tender pork with onions, cheese and tomatoes, baked in cream.

French-style pork in the oven - a classic recipe

The classic version of this dish is called Orlovka-style meat (Veau Orloff). Because it was created by Count Orlov’s cook Uben Dubois. He prepared a casserole of veal, potatoes and mushrooms. With bechamel sauce.

The recipe offered to you contains these ingredients. But béchamel sauce is increasingly being replaced by ordinary mayonnaise, cream, and cheese. And the meat component is represented by pork.

What we need:

• 6 potatoes (large size);
• 600 g pork;
• 250 g mushrooms;
• 2 onions;
• 100 g mozzarella cheese;
• 50 g chader cheese;
• 30 g parmesan;
• mayonnaise;
• 1 tsp. dried oregano;
• 1 tsp. dried garlic;
• a pinch of nutmeg;
• salt and black pepper (to taste);

Step-by-step preparation:

1. Cut the pork meat into thin portions. Place each piece on a cutting board. Cover the top with film and beat lightly with a hammer.

2. Salt and pepper the pieces. Add 2 teaspoons of mayonnaise. Distribute it among all the pieces. Thus, much less is wasted. Let's put the pieces aside. While we prepare the other ingredients, they will be well soaked in spices and mayonnaise.

3. Grate the potatoes into thin slices. We wash it in water to remove excess starch.

4. Add dried garlic, oregano, and nutmeg to the potatoes. Instead of sauce, add 2 teaspoons of mayonnaise. Mix well so that each potato slice is coated with spices and mayonnaise.

5. Cut the mushrooms into thin slices.

6. Mix all types of cheeses (cheddar, parmesan, mozzarella), previously grated with shavings. If you don't have a certain type of cheese. It is not so important. You can get by with just one type.

Thanks to the mixture of three types of cheeses, the dish produces an incredibly piquant taste.

Mix the cheeses in a cup.

7. We begin to form the dish. Take a baking dish. Lubricate it with oil. Place a thin layer of onion slices on the bottom.

8. Our pieces of meat are thin. Therefore, we place them on a layer of onions - overlapping edge to edge.

9. Next comes a layer of potatoes. It marinated and released the juice. Therefore, we only take records; we don’t need juice.

10. The next layer is mushrooms.

When baked, mushrooms imbue the potato layer with their aroma. Therefore, mushrooms should always be on potatoes.

11. Sprinkle the mushrooms with the cheese mixture. We take only half. Leave the rest of the shavings to form the cheese crust. We draw a mayonnaise mesh over the cheese so that the dish is not too greasy.

12. Preheat the oven to 190 degrees and place the dish there. Adjust the baking time yourself. Because everyone's electrical cabinets are different. It takes us about an hour.

The main criterion for readiness is the potato. As soon as it becomes soft, the dish is ready.

13. 5 minutes before it’s ready, take out the dish, sprinkle it with the remaining cheese and put it back into the hot oven. The cheese will melt and form a fragrant, tender, tasty crust.

Wine marinade for beef in French

Beef is traditionally served with dry red wine - the appropriate sauce for it is no exception. That's why, for tough French meat, we recommend trying a wine marinade, which is incredibly easy to prepare.

Ingredients:

• Dry red wine – 200 ml;
• Olive oil – 1 tbsp;
• Wine vinegar (you can use regular vinegar, but reduce the amount) – 0.5 cups;
• Garlic – 3-4 cloves;
• Rosemary (it is better to use green herb) – 1.5 tbsp;
• Spices and salt - to taste.

Cooking method:

1. Place a small saucepan on low heat and pour our dry red wine into it. Stir the drink constantly, but make sure it doesn’t boil. When the wine warms up well, all the alcohol will evaporate from it.
2. Remove the wine from the heat, add vinegar and olive oil to the warm drink. Stir everything and set aside for a while.
3. We crush the garlic with a special device or the flat of a knife - you need to get something like a puree. Place the spice in a saucepan with liquid and stir.
4. We wash and chop fresh rosemary, sprinkle with salt and black pepper, squeeze the aromatic herb a little and mash it, and then add it to the rest of the ingredients.
5. Place the pieces of beef in the still warm marinade and make sure that it covers them entirely. Cover with a lid, wrap in a towel and leave for one hour.

Keep in mind that the tougher the meat, the longer it will take to marinate. And on the contrary, juicy young slices should not be kept in wine for longer than 20-30 minutes, so as not to spoil the taste of the future “Meat in French” dish.

Juicy French pork meat with tomatoes

When a slice of tomato is placed on a piece of meat during baking, it turns out incredibly juicy and tasty. The recipe is very simple, consists of several basic ingredients (main product, tomatoes, cheese).

What to prepare:

• pork meat (carbonate) - 500 g;
• onions - 1-2 pcs;
• tomatoes - 1-2 pcs;
• cheese 100-150 g;
• dill - several sprigs;
• 2-3 tbsp. l. mayonnaise;
• salt, pepper (to taste);

Cooking process:

Cut the meat into portions, across the grain. Cover it with a bag and beat it with a hammer. Cut the onion into half rings and the tomatoes into slices. Grate the cheese and mix with chopped dill and mayonnaise.

Now, cover the baking sheet with parchment paper. We place the pieces on it. Pepper and salt them. Place onion on pieces of meat and cover with tomato slices.

We cover our masterpiece with a cheese and mayonnaise cap. Bake in the oven for 25-30 minutes. It should be heated to 180-190 degrees.

With potatoes

A delicious and quick weekday lunch or holiday dinner is easy to make using this baked meat recipe. Simple ingredients, short algorithm of actions. French-style pork with potatoes has a twist - 2 types of cheese: the soft one will stretch if you serve the dish hot, and the hard one will create a beautiful crispy brown crust.

Ingredients:

• pork – 750 g;
• potatoes – 420 g;
• onions – 2 pcs.;
• soft cheese – 200 g;
• mustard – 1 tbsp. l.;
• hard cheese – 200 g;
• salt pepper;
• a bunch of greenery.

Cooking method:

1. Cut the peeled potatoes into slices. Place on a baking sheet and add salt.
2. Wash the pork and cut it thinly. Spread over potato layer. Salt and pepper.
3. Place onion rings, mustard, soft cheese on top.
4. Bake for half an hour. Then add grated hard cheese and herbs. Cook for another 15-20 minutes.

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How to cook French meat with potatoes in the oven

When meat is baked with potatoes, the result is a two-in-one dish (both the main dish and a side dish). Nourishing, tasty and different every time. It was with tomato, now with potatoes. It would seem like the same dish, but in different variations. It is perceived in a new way by taste recipes.

Product set:

• 50-600 g pork;
• 2 onions;
• 500 g potatoes;
• 150 g cheese (hard varieties);
• mayonnaise;
• salt, pepper (to taste);
• mustard (to taste).

Cooking technology:

We cut the meat into pieces. We beat it off, covering it with film so that it does not fly apart. Place on a plate. Pepper and salt. Apply a light layer of mustard and leave to marinate. If you don't like spicy mustard, remove it from the ingredient list.

Grate the potatoes with a large mesh grater. Fill it with salt water to prevent it from darkening. Cut the onion into half rings.

Grease the baking dish with vegetable oil. Drain the water from the potatoes and place them on the bottom of the mold as the first layer. Place layers of meat on top. And on it - onions.

Grate the cheese and mix it with mayonnaise. Place the cheese cap on top, covering the onion layer.

When baking, mayonnaise prevents the cheese from burning. The crust is very tender, soft, and golden in color.

Bake in a hot oven at 180 degrees. Let the dish sit for 30-40 minutes until cooked.

French pork recipe with mushrooms and tomatoes

An excellent option for baked meat. Suitable for both everyday dinner and festive feast. It is impossible to tear yourself away from the juicy, aromatic dish.

You can use any mushrooms for baking. Champignons, oyster mushrooms or other forest products are suitable. See the photo for the food set for the dish:

How we will proceed:

We easily beat the layers of meat with a hammer. Cut the tomatoes into small pieces. Grate the cheese. Finely chop the onion and mushrooms. Fry both products in a frying pan with vegetable oil.

Place layers of meat in a baking dish. Pepper and salt them. Place fried mushrooms and onions on each piece. Sprinkle tomato slices on top.

We draw a mayonnaise mesh and make a hat from cheese shavings.

Bake in a hot electric cabinet for 25-30 minutes, at a temperature of 180-190 degrees.

With tomatoes

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 330 kcal.
• Purpose: for lunch / dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Pork in French with tomatoes can be prepared without cheese - it turns out no less tasty and satisfying. Pre-fried onions add a special piquancy. Due to the absence of potatoes, cheese, mushrooms and other ingredients in the recipe, the meat comes out more juicy; tomatoes make it even richer: pork meat absorbs their juice, so it turns out juicy.

Ingredients:

• pepper, salt, spices - 1 pinch each;
• pork loin – 1 kg;
• mayonnaise - to your taste;
• tomatoes – 5 pcs.;
• vegetable oil – 2 tbsp. l.;
• onions – 5 pcs.

How to cook:

1. Wash the peeled onion and chop into rings. In several stages, fry the vegetable in a frying pan with oil.
2. At this time, take care of the meat - rinse, cut into portions. Beat each one, season with pepper, salt and spices.
3. Place the pieces on an oiled baking sheet. Distribute fried onions on top and tomato slices on top.
4. Pour over mayonnaise and place in the oven to cook for 40 minutes. at a temperature of 180 degrees.

Cooking French meat with pineapple in the oven

Do you like the combination of meat and pineapples? I really like it. The canned fruit gives it a unique piquant taste. It turns out tender, juicy, with a pleasant sweetish tint. The dish will decorate any holiday table.

Required components:

• 1 kg pork tenderloin;
• 1 can of canned pineapple;
• 250 g cheese;
• 1 head of garlic;
• seasoning for meat;
• salt, ground black pepper;

How to cook:

Cut into portions of meat. Pepper and add some salt. Add a special aromatic seasoning for pork. Lubricate both sides with chopped garlic. Place the pieces in a bowl and put them in the refrigerator for marinating.

After marinating, easily beat the pieces with a hammer. On one side, grease each layer with mayonnaise. Place the layers on a baking sheet (mayonnaise side down).

Place pineapple rings on the meat layers. The fruit can be not only canned, but also fresh.

The pieces of meat should be significantly larger than the pineapple rings. Do not forget that when heated, the protein becomes structured and the pieces become much smaller. At the end they should be approximately the same size. Then the dish will look beautiful.

Once again, grease the blanks with mayonnaise.

Preheat the electrical cabinet to a temperature of 180 degrees and place the baking sheet for 20 minutes. Afterwards, we take the French-style meat out of the oven and place a cheese cap on top of the pineapple.

Place in the oven again for 15 minutes.

With pineapple

• Cooking time: 1 hour 30 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 400 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Russian.
• Difficulty of preparation: medium.

An exquisite and truly royal dish - French-style pork in the oven with pineapple. The combination of meat and fruit has long been considered a classic. It turns out especially delicious with pineapple, because it is juicy and very sweet. If you wish, you can make a full meal right away if you add potatoes as a side dish. Tasty and satisfying - be sure to try it!

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Ingredients:

• pepper, salt - 1 pinch each;
• cheese – 300 g;
• vegetable oil – 1 tbsp. l.;
• pork meat – 600 g;
• mayonnaise - to taste;
• onions – 3 pcs.;
• canned pineapples – 300 g.

How to cook:

1. Lightly fry the onion in oil.
2. Cut clean dry meat into portions, beat off pieces, add salt and pepper. Place the preparations in a baking dish, sprinkle with dry herbs as desired.
3. Coat the meat with mayonnaise and place pineapples on top. Add mayonnaise again.
4. Sprinkle with cheese shavings.
5. Bake in the oven at 180 degrees for about half an hour, then increase the temperature to 200 and follow the cheese crust.

French-style oven-baked pork with mushrooms, tomatoes and cheese

Tender, tasty and juicy meat is obtained using this recipe. And again, because when baking, it is covered with tomato slices. The juice released from the vegetable impregnates the meat fibers. The champignons included in the dish add a special taste, giving the treat a mushroom aroma.

Required components:

• 800 g pork meat;
• 350 g tomatoes;
• 350 g mushrooms;
• 200 g cheese;
• 3 cloves of garlic;
• 1 onion;
• 3 tbsp. l. mayonnaise;
• half a sweet pepper;
• greenery;
• salt pepper;

Cooking technology:

Cut the mushrooms into slices. Finely chop the onion. Fry these ingredients in a frying pan greased with oil. We beat off the layers, covering them with cellophane so that they do not splash.

Pepper each piece and add some salt. You can add dried herbs. Coat with garlic, passed through a garlic press. Place in a pile on a plate and leave to marinate.

We continue cutting other products. Cut the tomatoes into arbitrary pieces. Three cheese graters with a medium cell. We also turn bell pepper into strips. Chop a small bunch of greens (dill, parsley). Grease a baking sheet with oil. Place marinated pieces of meat on it. Coat them with mayonnaise.

Arrange fried mushrooms with onions. 1 tablespoon for each piece. Sprinkle bell pepper strips on top. Next, place 3-4 slices of tomatoes. Sprinkle with some chopped herbs.

We make a cheese cap for each piece. Place the dish in a heated cabinet. Fry for 25-30 minutes.

As a result, we get an extraordinary yummy dish that can decorate any holiday table!

Cooking instructions

Step No. 1. Take baking paper. Pour chopped tarragon (1 tbsp), pepper, flour and salt onto it. Mix.

Step No. 2. Beat the chicken pieces with a special hammer. Then roll them in the mixture obtained earlier.

Step No. 3. Add chopped mushrooms and onions into a large preheated frying pan. Fry using oil. Don't forget to mix the ingredients. Frying takes 12-15 minutes. Next, transfer the contents of the pan into a bowl.

Step #4: Back to the chops. Place the meat in the same pan. Fry it by adding a little oil. When one side is browned, turn it over to the other. Transfer the chops to a plate.

Step No. 5. Now we make the sauce for our dish. Pour white wine and chicken broth into the pan. Sprinkle chopped tarragon (1 tbsp) on top. We also put fried mushrooms and onions here. Pour the resulting sauce over the chicken chops. Decorate the dish with a sprig of tarragon.

Your family will appreciate French chops. They will certainly ask for more.

Recipe for cooking meat in French with potatoes and tomatoes

A simple way to prepare a tender, melt-in-your-mouth dish. Pork, covered with delicious layers of tomatoes, potatoes and a cheese cap will appeal not only to your family, but also to your guests. The dish looks beautiful and is appetizing.

What is included in the dish:

• 500 g meat;
• 1 large onion;
• 3 tomatoes;
• 5-5 potatoes;
• 150 g hard cheese;
• salt pepper;
• dill greens;
• mayonnaise;

Cooking method:

We cut the sirloin into layers, approximately 1 cm thick.

When choosing pork for a dish, try to choose the sirloin part. It is better to trim off excess fat. After all, the recipe already calls for mayonnaise. Otherwise the dish will be too greasy.

We beat each piece with a hammer. Lightly so that the piece does not turn into mush. Salt and pepper. Place in a pile and set aside.

We continue cutting the ingredients. We cut the potatoes into slices. Onion - in half rings. We also cut the tomatoes into slices.

Grease the baking dish with oil and begin laying the ingredients in layers. Place potato slices on the bottom. It takes longer to cook than other products. Salt and pepper the layer. Place plates of meat on top and grease it a little with mayonnaise. Next comes a layer of onions, followed by tomatoes.

Once again coat with mayonnaise and place in the electrical cabinet for 30 minutes. Bake the dish at a temperature of 180-190 degrees. About 10 minutes before it’s ready, take out the baking sheet and sprinkle shavings of cheese on top. Place in the oven again to form a golden brown crust.

Pork in French

Ingredients:

• 750 – 800 g pork fillet;
• 2 tomatoes;
• 2 – 3 onions;
• salt pepper;
• 30 – 40 ml vegetable oil;
• juice of 1/2 lemon;
• 100 – 120 grams of hard cheese;
• 120 – 150 ml mayonnaise.

Cooking method

If necessary, rinse the piece of meat under running water, remove unnecessary films, dry with a paper towel and cut into slices approximately 1.5 cm thick. Beat each piece on both sides with a pastry hammer, thoroughly grease with oil, sprinkle with lemon juice, salt and

put it in a container. Leave to marinate for 30 - 40 minutes or overnight in the refrigerator.

Cover the baking sheet with baking paper (this makes it easier to wash the pan afterwards), and spread half the onion, cut into thin rings, as the first layer. Place the pork in one layer on an onion bed, pepper and

then place a few onion rings on top, then chopped tomatoes,

grated cheese shavings on a coarse grater and apply a mesh of mayonnaise.

Bake the meat in French in an oven preheated to 190 C - 200 C for 35 to 45 minutes, until fully cooked and a beautiful golden brown cheese crust. Bon appetit.

Cooking meat in the oven in French with potatoes and cheese

It would seem that what else can be changed in the recipe to get a dish with new taste sensations. And a lot can be changed. New seasonings are used here: rosemary leaves and dried barberries. And instead of mayonnaise, a light dressing is prepared.

What we need:

• 600-800 g pork meat;
• 200-300 g hard cheese;
• 5-6 potato tubers;
• 4-5 heads of onions;
• several sprigs of rosemary;
• a pinch of barberry berries;

For filling:

• 3 tbsp. l. mayonnaise;
• 150 ml milk;

How we will cook:

Wash and peel the potatoes. Cut into round slices with a grater or knife. Onion - in half rings. Meat in thin slices. Cheese with three large mesh graters.

Grease the baking dish with oil. Place potatoes on the bottom. Let's salt it. Knead the dry rosemary leaves between your fingers and dust the potatoes. Place thin slices of meat on top of the potatoes. Pepper and salt. Sprinkle with barberry berries.

Cover the meat with a layer of onions. Again there is a layer of potatoes with rosemary leaves. Sprinkle everything generously with grated cheese.

Dressing: To ensure that the treat is not too greasy, mix 2-3 tablespoons of mayonnaise with 150 ml of milk. Pour the food into the pan.

Preheat the oven to 190 degrees. We cook for an hour and a half. Until the potatoes are soft.

Multicooker recipe

Grocery list:

• two medium onions;
• 250 g hard cheese;
• pork tenderloin (neck) – 0.4 kg;
• 200 mayonnaise (any fat content);
• favorite spices;
• 300 g potatoes;
• a little vegetable oil (necessary for frying).

Practical part:

1. Cut the washed and dried pork meat into pieces. Beat with a kitchen hammer. Rub each piece with spices. Leave the meat in the bowl to soak thoroughly. Twenty minutes will be enough.
2. Peel the onion and cut into rings (as thin as possible).
3. Pass the cheese through a grater with large holes.

4. Remove the skins from the potatoes. Cut the pulp into thin slices.
5. Turn on the multicooker. Place potatoes on the bottom. Salt. Next comes the pork chops and chopped onions. Sprinkle cheese on top and pour mayonnaise over it. Start the “Baking” mode. The timer must be set to 60 minutes.

French chops are served hot. They go well with fresh vegetables.

Video on how to cook juicy meat in the oven with onions and cheese

In conclusion, check out the simplest version of this dish. The meat is smeared with mayonnaise and baked only with onions and cheese. The result is a soft, tender dish.

There are different options for preparing delicious French pork in the oven. They differ in the composition of the incoming products, the alternation of layers, and the form of cutting. At the end of the day, the baked dish turns out juicy, with a delicious golden brown crust.

And since it is prepared in layers, it is customary to serve it on the table. So that the integrity of the layers is not compromised. The dish is cut into portions. Pick it up with a spatula from below and carefully transfer it to a plate. Bon appetit, dear readers! If you liked the recipes, don’t forget to save the article on your social media pages.

Cutlets

This recipe was invented by housewives who did not have a whole piece of pork meat, but really wanted a French dish. The taste was not affected due to the change in the appearance of one of the components, so French pork cutlets are a worthy replacement for the classic version of the dish. If desired, you can make a combined minced meat using some beef/poultry.

Ingredients:

• minced pork – 700 g;
• eggs 1 cat. - 2 pcs.;
• breadcrumbs - 1 tbsp. l.;
• ground pepper, salt;
• vegetable oil;
• cheese – 180 g;
• mayonnaise – 2 tbsp. l.;
• garlic cloves – 3 pcs.

Cooking method:

1. Salt and pepper the minced meat and combine with beaten egg. Knead.
2. Divide into 10 parts, roll each into a ball and flatten. Roll in breadcrumbs.
3. Fry on both sides until crusty.
4. Grate the cheese coarsely, mix with mayonnaise and chopped garlic.
5. Spread this mixture onto each cutlet. Send them to bake at 180 degrees for 35-40 minutes.